Spanakopita Hand Pies Recipes

SPANAKOPITA (GREEK SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

SPANAKOPITA HAND PIES

Steps:

• Thaw puff pastry according to package directions.
• Heat olive oil in a skillet over medium heat. Add onions and cook until soft. Stir in garlic and cook an additional minute.
• Add spinach to skillet, season with salt, basil, and oregano. Stir. Continue to cook spinach until soft and wilted. Remove skillet from heat and allow spinach to cool.
• When spinach has cooled, combined cooked spinach with cottage cheese and crumbled feta.
• Place puff pastry on a floured work space. Roll puff pastry to a 10 x13 in rectangle (approximately).
• Cut each puff pastry sheet into squares (24 total).
• Place a tablespoon of filling on half of the squares and cover with remaining puff pastry squares.
• Press sheets together, wetting fingers if necessary.
• Crimp edges of hand pies with a fork.
• Whisk together the egg and the water and brush egg wash over each pastry. Place tiny slits into each puff pastry top to allow steam to escape.
• Preheat oven to 400 degrees. Refrigerate hand pies for while oven heats.
• Bake hand pies for 20 minutes or until golden brown.

SPANAKOPITA HAND PIES

Steps:

• Pierce the potatoes a few times with a fork. Microwave until softened but not completely cooked through, 3 to 5 minutes. Let cool slightly, then peel and finely chop; transfer to a medium bowl and set aside.
• Bring a large pot of salted water to a boil. Add the spinach and Swiss chard leaves and cook until wilted, about 3 minutes. Drain, then let cool in the colander, tossing occasionally and lightly pressing with a rubber spatula to remove the excess liquid. When cool enough to handle, transfer the greens to a clean kitchen towel and squeeze out as much liquid as possible. Coarsely chop and add to the bowl with the potatoes.
• Heat the olive oil in a large skillet over medium-high heat. Add the Swiss chard stems, onion, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the garlic and the spinach-chard mixture; cook, stirring, until well incorporated, 5 minutes. Transfer to a large bowl and let cool to room temperature. Add the cheeses, mint, dill, egg and lemon zest; stir to combine. (You can make the filling 1 day ahead; cover and refrigerate until ready to assemble.)
• Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Lay out 1 sheet of phyllo on a work surface with a long side facing you (keep the remaining sheets covered with a damp towel). Lightly brush with olive oil and lightly sprinkle with breadcrumbs. Fold in half like a book and brush with more olive oil and sprinkle with more breadcrumbs, then fold the top half down. Place 1/2 cup filling in the center and brush the edges with a little water. Bring the top two corners together over the filling and pinch the edges together to seal. Repeat with the bottom two corners; pinch closed. Pinch the two remaining edges closed. Transfer to the prepared baking sheet and brush with olive oil. Repeat to make 8 hand pies.
• Transfer the hand pies to the oven and bake until golden brown and crisp, 25 to 30 minutes. Serve warm or at room temperature.

SPANAKOPITA WITH HALLOUMI

Steps:

• Combine flour, baking powder, and salt in a bowl. Add oil, egg, and yogurt. Add milk gradually until a smooth, pliable dough forms that does not stick. Form into a ball, cover in plastic wrap, and place dough in the refrigerator to rest for about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Oil a glass baking dish.
• Bring a large pot of water to a boil. Add spinach and cook for 1 minute. Drain and let cool.
• Heat oil in a large skillet over medium heat. Add onion and cook until transparent, 3 to 5 minutes. Remove from heat and let cool.
• Chop cooled spinach and combine with onion in a bowl. Add feta cheese, Cheddar cheese, then halloumi cheese. Season with salt and pepper. Add eggs.
• Take dough from refrigerator and knead on a clean surface. Divide into 2 pieces, 1 slightly larger than the other. Roll out larger piece of dough to cover bottom and sides of the prepared baking dish, using your hands to stretch the dough.
• Spread filling into dough-lined baking dish. Roll out remaining dough to fit and place on top of filling. Pinch sides to enclose filling. Cut a cross on top and brush lightly with milk.
• Bake in the preheated oven until golden on top and risen, about 45 minutes.